Provençal Beef Sirloin & Mushroom Gravy

• While the sirloin tip is roasting, halve chat potatoes. • Pick thyme leaves. • Place duck fat in a small heatproof bowl and microwave in 10 second bursts, until melted. • Place potatoes on a second lined oven tray. Drizzle with duck fat, sprinkle with half the thyme, season with salt and pepper and toss to coat. • Roast until tender, 30-35 minutes.

• When beef is resting, trim baby cos lettuce (see ingredients) and roughly chop. • Thinly slice red radish into rounds.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove from heat, then stir in mushroom sauce, the water and the remaining thyme, until warmed through and combined, 1-2 minutes.

• In a medium bowl, combine cos lettuce, radish, capers and mustard cider dressing. • Season with salt and pepper.

TIP: Capers have a strong flavour, use less if preferred.